The Real Mapo Tofu by Real Chinese

Mapo Tofu is a famous dish, one of the traditional dishes from Sichuan Province, belonging to the Sichuan cuisine category. The main ingredients are seasonings and tofu, primarily consisting of tofu, minced pork (beef can also be used), chili peppers, and Sichuan peppercorns. The “ma” (numbing) comes from the Sichuan peppercorns, and the “la” (spicy) comes from the chili peppers. This dish highlights the “mala” (numbing and spicy) characteristic of Sichuan cuisine.

Mapo Tofu is a classic Sichuan dish that you can find in every Chinese restaurant worldwide. Not only do Chinese people love this dish, but Westerners also enjoy it! However, since most Westerners are not very fond of spicy food, Mapo Tofu in Chinese restaurants in countries like the United States and Europe has often been adapted and “localized.” You might have tasted the best Mapo Tofu at a Chinese restaurant in the U.S., but today, let’s show you how the best Mapo Tofu is made in China.

A good chef always has their own cookware, and for Mapo Tofu, a wok is essential. When preparing this dish, you’ll need to make the meat sauce, stir-fry, and stew. And all of these tasks can be efficiently completed with a wok pan.

INGREDIENTS for 3-4 servings

16 ounces soft tofu ( not the medium-firm or firm tofu)

6 ounces ground beef or pork (preferably 80 or 85 percent lean), roughly chopped to loosen

1 rounded teaspoon Sichuan peppercorns

2½ to 3 tablespoons doubanjiang

1tablespoon douchi (fermented black beans, optional)

1 teaspoon minced ginger

3 cloves garlic, grated

1½ tablespoons cornstarch dissolved in 3 tablespoons water

1tablespoon cooking wine

½ teaspoon chili powder, which can be replaced with fresh 1 teaspoon red-pepper flakes

½ teaspoon pepper powder

1/4 teaspoon chicken essence

½ teaspoon sugar

Fine sea salt

1 tablespoon soy sauce

1 bunch scallions, thinly sliced

You may need to buy some of the ingredients in a Chinese supermarket, like doubanjiang and douchi.

doubanjiang

Cooking Steps

Then follow the steps to make a real mapo tofu by real Chinese.

Preparing the Tofu:

Cut the tofu into small cubes. Blanch the tofu in lightly salted water to remove any bitterness, then drain and set aside.

Preparing the Meat Sauce:

Mix the pork with salt, soy sauce, and cooking wine. Let it marinate for 10 minutes.

Pour a suitable amount of neutral oil into a hot wok pan. When the oil is hot, add Sichuan peppercorns and stir-fry until fragrant, then remove and discard the peppercorns. Add the marinated ground meat to the wok and stir-fry until it changes color.

Then you just need to add doubanjiang and minced ginger and garlic. it’s the key spirit of this dish, continue to stir-fry until the red oil is released.

Then add 3 cups of water into the wok pan and boil the sauce for 3 mins and then add cooking wine, ½ teaspoon sugar, and 1 tablespoon soy sauce. you’d better taste it before you add the soy sauce in case it gets salty.

Stewing the Tofu:

Next, add the tofu cubes in the wok. Gently stir and fry to mix evenly. Add chili powder and Sichuan pepper powder to taste. Simmer over medium-low heat until the sauce thickens. Doubanjiang is usually salty, so taste before deciding how much additional salt to add.

Pour the cornstarch in to make a slurry. Slowly pour the slurry into the wok pan while stirring quickly to thicken the sauce.

Serve the Dish

Finally, sprinkle chopped scallions over the dish. Give it a quick stir and serve immediately.

You can also check out this video, which showcases a traditional Chinese-style Mapo tofu.